Spanish sheet pan roasted peppers with chorizo | Flavorful autumn dinner

Preheat the oven to 200 °C (fan oven to 180 °C). Wash the red and yellow bell peppers, core them, and cut into larger, bite-sized pieces of about 3-4 cm. Wash the eggplant and cut into similar-sized cubes. Wash the cherry tomatoes and leave them whole. Peel the red onions and cut into wedges, and peel the garlic cloves and crush them with the flat of a knife blade.

Slice the chorizo into rounds about half a centimetre thick. Lightly grease a large baking sheet or deep baking dish with a little extra virgin olive oil.

Place the chopped bell peppers, eggplant cubes, red onion wedges, crushed garlic, and cherry tomatoes onto the baking sheet. Season the vegetables with fine salt, freshly ground black pepper, dried oregano, and aromatic smoked paprika. Drizzle generously with the remaining extra virgin olive oil, then toss thoroughly so the spiced oil coats every piece evenly.